One time on Usenet, Goomba38 > said:
> Little Malice wrote:

> > We've been talking about soups in another thread, and it
> > occurred to me that I've never made cream of broccoli -- I've
> > had in restaurants and love it. So I googled, and came up
> > with 3350 results from cooks.com alone! This one sounds like
> > something I'd like to try (and unlike a lot of the other recipes,
> > it doesn't have cream cheese(?) in it). But I'm wondering, why
> > both Havarti and Swiss? I've never had Havarti cheese, but
> > Wikipedia makes it sound a lot like Swiss to me:

> Havarti and Swiss are totally diff. Go buy a slice of each from the deli
> and have a taste.

The closest thing we've got to a deli here is the counter at the
stupidmarket, but it's a good idea and I'll see if they have it.

>I love the softer, buttery rich Havarti in sandwiches.
> I've never cooked with it though?

Yeah, after reading Wikipedia, I wondered that myself:

"Havarti is a versatile table cheese that works well sliced, grilled,
and melted. It's an excellent choice for sandwiches and snacks."

But I guess the idea is just to melt it in the soup..?

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~